It is summer! That means we have fresh fruits and veggies like avocados, strawberries and mangoes! I absolutely love it! This is the first time that I have made tortilla bowls, and they are pretty cool (not to mention super easy!).

1) Peel the shrimp. Combine the ingredients for the shrimp. Stir the shrimp to coat. Let sit until all other items for the bowl are ready to go.

2) Cook the rice with the coconut water and salt. Chop the cilantro, set aside.

3) Chop and stir all of the ingredients for the spicy strawberry & mango salsa together in a bowl and set aside.

4) Heat your over to 400 degrees. Get 4 oven safe bowls, turn upside down on a cookie sheet. Heat the flour tortillas in the microwave for 30 – 60 seconds until soft, then drape over the oven safe bowls and press against the bowls. Bake for roughly 10 minutes until they are hard and lightly brown. Remove from the oven and set aside.

5) Heat a skillet to medium-high, place the corn in the skilled with a bit of olive oil and brown. Set aside.

6) Heat the black bean until they are warm, once warm keep on low until ready to serve.

7) Once the rice has finished cooking, stir in the chopped cilantro and squeeze in the lime.

8) Slice the avacado.

9) When all of the items for the tortilla bowls are ready, cook the shrimp and sauce on medium-high heat until cooked. Layer all of the ingredients into the tortilla bowls and drizzle with the Mexican crema – enjoy! I know you will because they are supper tasty and refreshing!